Boneless Hilsa / Dum Ilish

Hilsa / Ilish is the most tasty fish in the world which is delicacy of Bangladeshi cuisine. Because its bones sometimes foreigners and kids find difficult to enjoy its taste. Now you can enjoy the taste Hilsa without bothering about bones. Main key of this recipe is slow cooking to make tender the bones. I love to make it sweet and sour though you can change to your taste. Enjoy.

Ingredients:

1 whole hilsa(1 kg preferable)

1 and ½ sliced onion

1 tsp ginger paste

3 tbsp lime juice (or to taste)

2 tbsp sugar

2 tbsp oil

1 and ½ chilli powder

4-5 chillies

4-5 lime leaves(optional)

Salt to taste

Flour to seal

How to make:

Scale off, cut all fins and tail and gut the fish: wash well.

Place fish in the pan and; I litre water and all ingredients except lime leaf.

Close the pan with lid and seal it with soft dough. Make sure no vapour comes out.

Cook it 5 minutes on medium high heat; then make it low and cook 7-8 hours.

Wait 15-20 minutes before opening the lid. Remove fish carefully from the pan on a baking tray and slit 3-4 over fish.

Thicken up the thick gravy, add lime leaves and check the taste; pour gravy over fish.

Preheat oven on 200˚c and bake 10 minutes.

Enjoy Boneless Hilsa / Dum Ilish with polau.

Tips:

If you don’t have enough big pan/ pot, you can cut the fish into half.

You can add chilli, sugar, lime juice and salt to your taste.

Make sure no vapour comes out.

You can skip the baking part, In that case after 7-8 hour remove the lid and cook till you get thick gravy like the picture. Need to be very careful.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

Receipe is good but not explained how to make it bone less.
I had the opportunity to see partly in some show in TV that they use two knives to seperate the bone. If you can explain it will be very nice of you. Thanks
Parthasarathi Gupta ( Kolkata 0

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Rownak Jahan was born In Bangladesh, currently living in Gold Coast, Queensland Australia. Love to cook, read and learn new recipes, talk about food and teach cooking. She blogs at www.banglarecipes.com.au and also guest blog at many cooking blogs for couple of years. She loves the vastness of Bangladeshi cooking and wants to introduce Bangladeshi great traditional food culture to the world. Hope you enjoy her blog and please come back soon as we are adding new recipes every week and you can consider subscriber to our blog so she can deliver the new recipes strait to your inbox. Please Join Rownak's Facebook Page for all the latest updates and don't forget to join her on Twitter.